RINCONCITO LATIN CAFE
9606 SW 72 ST, Miami FL 33173 · 305-270-1017
Last inspected Aug 4, 2026 · 14 visits since October 2023
DEC 24
FEB 25
OCT 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed container of potatoes with mold inside of walk in cooler. Operator discarded potatoes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022009239 | Jan 7, 2022 | Apr 20, 2022 | $400 |
Inspection history
14 visits, newest first
Aug 4, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Observed establishment under new ownership operating without a license.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment under new ownership. Observed establishment removed dishwasher machine from dish area, oven from dry storage area behind dish area. Converted employee bathroom into chemical storage room. Added white chest freezer in front of cook line. Added flat top grill to cook line. Walk in cooler and walk in freezer not on previous plans. Added reach in cooler at sandwich station. No new plans submitted.
Jun 1, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then continue to grab clean plates and utensils without changing gloves and washing hands. Explained to operator proper handwashing procedures.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Observed establishment under new ownership operating without a license.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu not marked for eggs and steak or disclosed to customer on how products are prepared. Advised operator to mark menus.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment under new ownership. Observed establishment removed dishwasher machine from dish area, oven from dry storage area behind dish area. Converted employee bathroom into chemical storage room. Added white chest freezer in front of cook line. Added flat top grill to cook line. Walk in cooler and walk in freezer not on previous plans. Added reach in cooler at sandwich station. No new plans submitted.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled across from cook line.
Jan 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority0 Intermediate15 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner. Observed raw pork chops stored on top of soiled non food grade towel at cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over condensed milk inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding); diced ham (51F - Cold Holding) at ice bath across from cook line. As per operator for one hour. Advised operator to add more ice to ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork chops (94F - Hot Holding); mashed potatoes (120F - Hot Holding); white rice (128F - Hot Holding); black beans and rice (125F - Hot Holding) at steam table at front counter. Observed croquetas (112F - Hot Holding) inside warmer at front counter.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at hose Bibb missing vacuum breaker near back door.
Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside container of rice at cook line.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above reach in cooler.
Equipment in poor repair. Observed broken ice machine near back door, not in use.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 120F at steam table front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup underneath grill at cook line.
Reach-in cooler shelves with rust that has pitted the surface. At reach in freezer in back area.
Soiled dry wiping cloth in use. Observed soiled towels stored on prep table next to flat top.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels stored on prep table in kitchen.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 9 high priority.
9 High priority0 Intermediate16 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put raw pork chops on grill and begin to grab clean equipment and plates without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and continue preparing customer orders touching clean equipment without first washing hands.
Non-food grade paper/paper towel used as liner. Observed raw pork chops stored on top of soiled non food grade towel at cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over condensed milk inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef inside walk in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server scrape dirty plates and then grab clean dishes without first washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding); diced ham (51F - Cold Holding) at ice bath across from cook line. As per operator for one hour. Advised operator to add more ice to ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork chops (94F - Hot Holding); mashed potatoes (120F - Hot Holding); white rice (128F - Hot Holding); black beans and rice (125F - Hot Holding) at steam table at front counter. Observed croquetas (112F - Hot Holding) inside warmer at front counter.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at hose Bibb missing vacuum breaker near back door.
Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside container of rice at cook line.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above reach in cooler.
Equipment in poor repair. Observed broken ice machine near back door, not in use.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 120F at steam table front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup underneath grill at cook line.
Reach-in cooler shelves with rust that has pitted the surface. At reach in freezer in back area.
Soiled dry wiping cloth in use. Observed soiled towels stored on prep table next to flat top.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment utilizing reduced oxygen packaging of raw meats, as per operator all packages are opened within 48 hour period. Observed packages of raw beef stored inside reduced oxygen package inside walk in freezer not labeled with date and time. Operator properly labeled packages.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels stored on prep table in kitchen.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate15 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves then begin to prep raw meat without washing hands first.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork inside walk in cooler. Operator relocated products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab raw steak then touch clean utensils and plates without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (62F - Cold Holding); pooled eggs (57F - Cold Holding) at reach in coolers across from cook line, as per operator for two hours. Advised operator to add more water to ice bath for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (120F - Hot Holding) at steam table at front counter, as per operator for one hour.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4+ employees working without certified food manager.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink across cook line.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form via email.
Bowl or other container with no handle used to dispense food. Observed bowl no handle stored inside container of rice in dry storage area.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellphone on shelf above prep area.
Equipment in poor repair. Observed broken ice machine in back area by walk in cooler.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in back area by walk in freezer.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed table underneath flat top grill heavily soiled with grease buildup.
Reach-in cooler/freezer shelves with rust that has pitted the surface. Observed at reach in freezer in back area.
Stored food not covered. Observed ice cream not covered inside reach in freezer near front counter next to ice machine.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing inside of standing water at sink in dry storage area.
Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves dirty with old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels stored on prep table throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at prep area near ice machine and front counter.
Feb 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating without license. Provided temporary license at licensing inspection.
Food with mold-like growth. See stop sale. Observed container of potatoes with mold inside of walk in cooler. Operator discarded potatoes.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut potatoes inside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (60F - Cold Holding) at flip top cooler across from cook line, as per operator for two hours. Operator added ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (130F - Hot Holding) held under steam table as per operator for one hour.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed no ambient thermometer inside hot box at front counter
Food-contact surface soiled with food debris, mold-like substance or slime. Observed onion dicer on wall soiled near dish area
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observed container with no handle stored in container of rice. Operator removed container
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled across from cook line
Equipment in poor repair. Observed gaskets torn at reach in freezers next to walk in cooler
Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside water 125F on steam table
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at flip top prep table across from cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled on shelf above reach in cooler
No Heimlich maneuver/choking sign posted. Provided operator with handout.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers on cook line and at reach in freezers next to walk in cooler
Single-service articles improperly stored. Observed box of to go containers stored on floor in back storage area near ice machine
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at prep area near dish area
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in back prep area near dry storage
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority8 Intermediate8 Basic
Show 17 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form.
Handwash sink used for purposes other than handwashing. Observed container and utensils stored inside hand sink on cook line.
Manager or person in charge lacking proof of food manager certification. Observed no manager certification for Gabriela Sanchez.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna tartare on bar menu not indicating item is raw.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink on cook line and at front counter bar area.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed establishment with walk in freezer, walk in cooler, white chest freezer, reach in cooler used for drinks, dishmachine and triple sink, prep area, reach in coolers on cook line, steam table, two ice machines, sandwich prep area and coffee station at front counter. Observed new second bar area station with three compartment sink, ice bin equipment, reach in cooler and hand wash sink. New mop sink installed in back storage area.
No soap provided at handwash sink. Observed no soap at hand sink in front of cook line and at front counter bar area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for Lasmin, Yolaine, Melany. As per operator employees have been hired more than 2 months.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled on cook line.
Equipment in poor repair. Observed gaskets torn at reach in cooler on cook line.
Food stored on floor. Observed two boxes of lamb shank stored on floor inside walk in freezer. Operator picked up boxes.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of flour in contact with flour. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gaskets soiled at reach in coolers on cook line and hood filters soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted at reach in cooler in front of fryers.
Single-service articles improperly stored. Observed boxes of single service cups stored on floor inside dry storage closet.
Working containers of food removed from original container not identified by common name. Observed container of flour not labeled under prep table near dish area. Operator labeled container.
Nov 15, 2024Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded.
0 High priority3 Intermediate12 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator cleaned blade
No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment with walk in freezer, walk in cooler, white chest freezer, reach in cooler used for drinks, dishmachine and triple sink, prep area, reach in coolers on cook line, steam table, two ice machines, sandwich prep area and coffee station at front counter. Observed new second bar area station with three compartment sink, ice bin equipment, reach in cooler and hand wash sink. New mop sink installed in back storage area.
No soap provided at handwash sink. Observed no soap at hand sink in kitchen area, operator provided soap
Buildup of food debris/soil residue on equipment door handles. Observed handles of reach in coolers soiled at cook line in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed nonabsorbent ceiling tiles throughout kitchen and dishwashing areas
Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates stored in a dirty shelf located in the runner area.
Equipment in poor repair. Observed oven not in use in back storage area
Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door in back by walk in cooler
Floor soiled/has accumulation of debris. Observed floor soiled underneath kitchen equipments.
Floor tiles missing and/or in disrepair. Observed cracked and missing tiles on cook line
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line, operator removed tongs
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers on cook line
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on counter on cook line and sandwich station
Working containers of food removed from original container not identified by common name. Observed container of rice not labeled in dry storage area near oven, and containers of wheat and sugar not labeled at front counter. Operator labeled products
Aug 8, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority4 Intermediate15 Basic
Show 20 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink chlorine 200+ppm, operator diluted solution with water. Final concentration chlorine 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator cleaned blade
No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment with walk in freezer, walk in cooler, white chest freezer, reach in cooler used for drinks, dishmachine and triple sink, prep area, reach in coolers on cook line, steam table, two ice machines, sandwich prep area and coffee station at front counter. Observed new second bar area station with three compartment sink, ice bin equipment, reach in cooler and hand wash sink. New mop sink installed in back storage area.
No soap provided at handwash sink. Observed no soap at hand sink in kitchen area, operator provided soap
Observed spray bottle containing lime juice not labeled on cook line, operator labeled spray bottle
Buildup of food debris/soil residue on equipment door handles. Observed handles of reach in coolers soiled at cook line in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed nonabsorbent ceiling tiles throughout kitchen and dishwashing areas
Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates stored in a dirty shelf located in the runner area.
Equipment in poor repair. Observed oven not in use in back storage area
Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door in back by walk in cooler
Floor soiled/has accumulation of debris. Observed floor soiled underneath kitchen equipments.
Floor tiles missing and/or in disrepair. Observed cracked and missing tiles on cook line
Ice scoop handle in contact with ice. Observed ice scoop handle touching ice inside ice machine by front counter, operator removed ice scoop
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line, operator removed tongs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 114F on flat top grill
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers on cook line
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on counter on cook line and sandwich station
Working containers of food removed from original container not identified by common name. Observed container of rice not labeled in dry storage area near oven, and containers of wheat and sugar not labeled at front counter. Operator labeled products
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 37 recorded, 7 high priority.
7 High priority6 Intermediate24 Basic
Show 37 findings ▾
Employee washed hands with no soap. Observed employee wash hands without soap
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over RTE tomatoes and peppers at flip top cooler on cook line, employee relocated products
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of raw lamb inside of walk in cooler, manager relocated the products
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server clear dirty plates and then serve food without washing hands, advised employee to wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding) underneath steam table, employee moved product to top portion of steam table
Toxic substance/chemical improperly stored. Observed hand sanitizer bottle stored on top of shelf in food prep area, employee removed sanitizer bottle
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket chlorine 200+ppm at sandwich station, employee added water for final concentration of 100ppm
Handwash sink used for purposes other than handwashing. Observed bucket stored inside handwash sink at kitchen area next to ovens, employee removed the bucket
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen area, manager provided paper towels
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed new second bar area station with three compartment sink, ice bin equipment, and reach in cooler. No hand sink observed
No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen area, employee put bottle of soap at sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding stored inside walk in cooler without any date marking. As per manager was prepared more than24 hours
Spray bottle containing toxic substance not labeled. Observed bottle of degreaser not labeled located at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside of ice machine at back area near walk in cooler
Bowl or other container with no handle used to dispense food. Observed plastic cup used as scoop stored inside container of wheat next to ice machine by front counter, manager removed plastic cup
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured inside of dry storage area
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed nonabsorbent ceiling tiles throughout kitchen and dishwashing areas
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted at sandwich station
Clean utensils stored between equipment and wall. Observed spatula stored between wall and hand sink at kitchen area by ovens, employee removed spatula
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cut marks
Employee eating in a food preparation or other restricted area. Observed employee eating food in food preparation area
Floor soiled/has accumulation of debris. Observed floor inside of walk in cooler soiled
Floor tiles missing and/or in disrepair. Observed cracked and missing tiles on cook line
Food stored on floor. Observed boxes of fish and vegetables stored on floor inside of walk in freezer
Ice scoop handle in contact with ice. At ice machine in back area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70F next to stove, employee discarded water.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored under cutting board at cook line
No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink located at establishment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled in kitchen area and all reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at all reach in coolers
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of counter next to bread at sandwich station, employee moved bucket to bottom shelf away from food
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout kitchen area
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at triple sink
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside of mop bucket
Working containers of food removed from original container not identified by common name. Observed container of sugar at front counter and bar area not labeled
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen.
Ceiling/ceiling tile shows damage or is in disrepair, throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, located throughout kitchen.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris, throughout kitchen.
Floor tiles missing and/or in disrepair. Observed broken tiles throughout kitchen floor.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall, located at three compartment sink.
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority5 Intermediate21 Basic
Show 32 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cheese, and touching cheese without gloves, located at preparation area. Discussed and coached employee in proper methods. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs shells stored over cooked pork in reach in cooler, located near coffee station. Employee removed them, and place them properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef empanadas (64F - Cold Holding); cooked pork (49F - Cold Holding), chicken salad (53F - Cold Holding), sweet plantain (68F - Hot Holding); oil and garlic mojo (67F - Hot Holding). As per operator items prepared the prior day. Operator discarded items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef empanadas (64F - Cold Holding); cooked pork (49F - Cold Holding), chicken salad (53F - Cold Holding). As per operator items prepared the prior day. Operator discarded items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (68F - Hot Holding); oil and garlic mojo (67F - Hot Holding). As per employee items prepared the prior day. Operator discarded items.
Toxic substance/chemical improperly stored. Observed sanitizer bottle stored near singles service forks and knives, located at front counter area. Employee removed item.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink, located at front counter. Employee removed it
No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line area. Operator placed a new towel roll.
No soap provided at handwash sink, located at bar area. Operator placed bottle of soap in hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground meat, and shredded beef stored in reach in cooler at cooking line. As per operator cooked 3 days ago. Operator placed the date marked labes in items.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen.
Ceiling/ceiling tile shows damage or is in disrepair, throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, located throughout kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee put on a cap.
Equipment and utensils not properly air-dried - wet nesting, located near three compartments sink.
Equipment in poor repair. During routine inspection observed, walk in cooler is not working properly. As per operator the walk-in cooler started to have problems this morning. Operator removed all food items, and placed them in different reach in coolers throughout establishment. As per operator walk in cooler will be fixed tomorrow. Observed Standing reach in cooler handle in disrepair, located near dry storage.
Floor soiled/has accumulation of debris, throughout kitchen.
Floor tiles missing and/or in disrepair. Observed broken tiles throughout kitchen floor.
Food stored on floor. Observed 2 cases of coffee beans stored on the floor, located near ice machine at sandwich station. Operator removed items, and stored them properly.
Ice scoop handle in contact with ice, located at ice machine near walk in freezer. Operator washed, and sanitized scoop.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between prep table and the wall, located at cooking line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 100 F, located at cooking line. Employee discarded water, and washed and sanitized utensils.
In-use wet wiping cloth/towel used under cutting board, located at cooking line. Employee removed wet cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Observed oven interior soiled, located at cooking line. Observed soiled can opener, located at preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets throughout establishment soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall, located at three compartment sink.
Working containers of food removed from original container not identified by common name. Observed several plastic bottles with oil and sauces, with no names throughout establishment.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles. Reach in cooler gaskets on cooks with mold and debris.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles missing and in disrepair over back prep area.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line and prep area with deep grooves and cut marks no longer cleanable.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen and prep ares cracked and broken.
Food stored on floor. Foods stored on floor in walk in freezer and on cooks line, employee removed foods during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line placing gloves on with no prior hand washing, corrected action taken inspector discussed with operator proper hand washing procedures when placing gloves on after changing duties.
Employee washed hands with no soap. Observed employee washing hands with water only, corrected action taken, inspector discussed with operator proper hand washing for employees.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Carlos Reyes 10/19/2023 expired
No soap provided at handwash sink. No soap at employee hand wash sink on cooks line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Malanga, cooked mushrooms, cilantro sauces,all held over 24 hrs not date marked. B. Opened container of whipping cream.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold build up.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler gaskets on cooks with mold and debris.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles missing and in disrepair over back prep area.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line and prep area with deep grooves and cut marks no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink, coffee, stored on food prep table in kitchen, corrected, employee removed drink during inspection.
Employee with no hair restraint while engaging in food preparation. Employees on cooks line with no hair restraints, corrected, employees placed hats on at time of inspection.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen and prep ares cracked and broken.
Food stored on floor. Foods stored on floor in walk in freezer and on cooks line, employee removed foods during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.